Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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Where the recipe calls for “3 ounces plain flour,” shouldn’t that be granulated sugar?

Kathy

I hadn’t heard of Welsh Cakes before, but these sounded really good, so I tried them. In fact, I tried them three ways: with all-purpose flour, white whole wheat flour, and red whole wheat flour. All were delicious, but we preferred the whole wheat ones, both of which tasted different from each other, both of which were delicious. Here’s my blogpost about it: http://wholegrainhappiness.blogspot.com/2013/03/welsh-cakes.html

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